Take a mortar, they were put salt and mash at a time, and in this order, almonds, hazelnuts and garlic, until a very fine paste.Then add pepper romesco, fried bread, paprika and white pepper.Finally, tomatoes, oil and vinegar.Once the sauce is mixed with escarole clean and well drained.Let stand a few hours.When serving the dish is decorated with cod, tuna, anchovy fillets and olives.And you can eat, always accompanied by tortillas artichokes, beans or black pudding, among others.